Copycat Moxies White Chocolate Brownies
These White Chocolate Brownies are a copycat version of the popular dish at Moxies. Serve with ice cream for a restaurant-quality dessert.
Back in my teenage and early adult days, I spent a lot of time at Moxies. It was the restaurant of choice for my friends and me. We’d all cram into a booth (there were always at least 6 of us, sometimes more like 8-10) and order food and/or drinks. Often (because not all of us had jobs), we would just order one dessert and share it. I realize now how annoying we must have been to the servers and other diners.
The dessert of choice was always the White Chocolate Brownie. We all loved it. It came warm, laden with ice cream, hot fudge, and whipped cream. It was their signature dessert, and I imagine, quite popular.
Moxies isn’t quite as prolific as it once was, and in fact, the location that we used to go to is no longer there. They still have a few locations where I live, and while I haven’t been there in many years, a quick glance at their website tells me that the white chocolate brownie is still on their menu. I mean, it must be good if they’ve kept it on all these years!
However, you don’t always want to have to go to a restaurant to get your favorite dessert. Sometimes you want to eat it in the comfort of your own home, maybe in your pajamas. That’s where these Copycat Moxies White Chocolate Brownies come in. Now you can eat these delicious brownies in your PJs while watching your favorite show!
How to Make White Chocolate Brownies
These brownies are very easy to make, even for novice bakers. No special equipment or hard-to-find ingredients are needed.
Start by prepping an 8×8″ (or 9×9″ in a pinch) baking pan by lining it with parchment paper. This ensures that the brownies won’t stick to the pan.
Melt the white chocolate and butter together in the microwave, making sure to stir it every 30 seconds. This will take about 2 minutes. Alternatively, you can use a double boiler (or a bowl set over a small saucepan), but it will take a little longer. Set the melted chocolate mixture aside to cool.
Whisk the eggs together in a large bowl until foamy. Whisk in the sugar until dissolved, then the vanilla. Whisk in the chocolate mixture until the mixture becomes thick (it will resemble pudding). Sprinkle the salt and flour over this mixture and fold it in with a spatula until no lumps remain. Fold in the chocolate chips.
Spread the batter evenly into the prepared baking pan. Bake the brownies until the edges are golden brown and the center is set, about 30 minutes. Set the pan on a wire rack to cool completely before cutting.
These brownies are delicious eaten as they are, but for a truly restaurant-quality dessert, I recommend serving them warm with ice cream and chocolate or hot fudge sauce, and maybe even a dollop of whipped cream.
White Chocolate Brownies Ingredients
- White chocolate – I like to buy plain bars of white chocolate and chop them up. You could also use white chocolate chips. Use dairy-free white chocolate to make these brownies dairy-free.
- Unsalted butter –Â Use a dairy-free butter alternative to make this recipe dairy-free
- Large eggs
- Granulated sugar
- Vanilla extract
- All-purpose flour
- Table salt
- Chocolate chips – Or you could use dark chocolate chunks, or cut up a bar of your favorite dark chocolate. Use dairy-free chocolate chips to make your brownies dairy-free.
- Vanilla ice cream, chocolate sauce, and/or whipped cream – All of these are optional and used for serving only. While these brownies are perfectly good plain, to make a restaurant-quality dessert, I highly recommend serving them with ice cream at a minimum.
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White Chocolate Brownies Nutrition Notes
The nutrition information in the recipe below is for one smallish brownie if you cut the brownies into 12 pieces. However, if you want your brownies to be more of a restaurant-like experience, you might want to serve them a bit larger – I cut mine into 9 pieces, and it was about right for me (I’m sure actual restaurant portions are even larger than this – I’m thinking the recipe would be cut into 4 pieces).
The nutrition information in the recipe below is for the brownie only. It does not include extras like ice cream or chocolate sauce.
To make these White Chocolate Brownies dairy-free, replace the butter with a dairy-free butter alternative and the white chocolate and chocolate chips with dairy-free white chocolate and dairy-free chocolate chips.
Copycat Moxies White Chocolate Brownies
Equipment
Ingredients
Instructions
- Prepare an 8×8-inch baking pan by lining it with parchment paper. Move the oven rack to the middle position and heat the oven to 350°F.
- Add 7 ounces (200 g) white chocolate and ½ cup (114 g) unsalted butter to a medium glass or plastic bowl. Heat on high in 30-second intervals, stirring with a spatula after each interval until melted together. It will likely take a total of 3-4 intervals (1½ to 2 minutes). Set the bowl aside to cool.
- In a large bowl, whisk 2 large eggs until they are foamy. Add â…“ cup (67 g) granulated sugar and continue whisking until the sugar is dissolved. Add 1 teaspoon (4 g) vanilla extract and the white chocolate mixture and whisk until thick and pudding-like.
- Sprinkle 1 ½ cup (180 g) all-purpose flour and ½ teaspoon (3 g) table salt over the mixture and fold it in with a spatula until no lumps remain. Fold in 1 cup (180 g) chocolate chips.
- Spread the batter into the prepared baking pan. Bake for about 30 minutes, until the edges are browned and the center is set. Cool completely in the pan before cutting.
- Remove the brownies from the pan and peel off the parchment paper. Cut the brownies into 8-12 squares and serve as is, or for a restaurant-quality dessert, warm the brownies (about 10-15 seconds on high for one brownie should do it), and serve with vanilla ice cream, chocolate sauce, and/or whipped cream.
Nutrition
Notes
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